Ají de Gallina (Velvety Yellow Chili, Walnut & Parmesan Shredded Chicken) – Authentic Peru Recipe
Lima creole comfort classic bathing shredded chicken in a golden, nutty ají amarillo cream sauce.
- Country of Origin
- 🇵🇪 Peru (South America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Poached shredded chicken breast, Boiled yellow potatoes, Black olives and hard-boiled egg, Peruvian ají amarillo paste, Ground walnuts/pecans
Ingredients for Ají de Gallina (Velvety Yellow Chili, Walnut & Parmesan Shredded Chicken) (4 Servings)
- 1.25 lbs (or 2.5 cups) poached shredded chicken breast, prepped into bite-sized pieces
- 1.5 cups boiled yellow potatoes, washed and trimmed
- 1 cup black olives and hard-boiled egg
- 1 medium onion and 3 cloves garlic, finely minced with Peruvian ají amarillo paste
- 1.5 tbsp traditional Peru seasoning (ground walnuts/pecans, Parmesan, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown poached shredded chicken breast for 5 minutes.
- Add minced onion, garlic, Peruvian ají amarillo paste, and ground walnuts/pecans, Parmesan, garlic, stirring for 2 minutes until deeply aromatic.
- Add boiled yellow potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in black olives and hard-boiled egg right before serving warm.